sausagespork sausagekiełbasasmoked sausageWurstbeef sausagefrankfurterdry sausageKovbasaVegetarian sausage
Sausage is a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings.wikipedia
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Sausage casing

casingcasingsnatural casing
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage.


The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.
Lucanica was a short, fat, rustic pork sausage in Ancient Roman cuisine.


An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat.
Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines.


Polish sausagekiełbasaKubasa
These are usually smoked or boiled sausages of a highly processed hot dog or kielbasa style plunged into a boiling brine of vinegar, salt, spices, and often a pink coloring, then canned in Mason jars.
Kielbasa ( or ; from Polish kiełbasa ) is any type of meat sausage from Poland, and a staple of Polish cuisine.


Goetta is a pork-and-oats sausage that originated in Cincinnati.
Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati area.


In South Africa, traditional sausages are known as boerewors, or farmer's sausage.
Boerewors a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa.

Breakfast sausage

country sausagesausagesausage patty
North American breakfast or country sausage is made from uncooked ground pork, breadcrumbs and salt mixed with pepper, sage, and other spices.
Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States.

Slim Jim (snack food)

Slim JimSlim Jims
Similar to the Slim Jim, cheese, sausage, and fish flavored kamaboko sticks can be found in convenience stores across Japan.
Slim Jim is an American brand of jerky snacks or dried sausage sold globally and manufactured by ConAgra Brands.


Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace.


The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany.


This class includes various mettwurst, salami and Balkanesque styles.
Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic.

Summer sausage

Summer sausage is an American term for any sausage that can be kept without refrigeration until opened.


boiled sausage
Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat.


parboiled sausage
Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification.


salameCotto salamifried salami
Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
Salami is a type of cured sausage consisting of fermented and air-dried meat, typically pork.


Rügenwalder Teewurst
Teewurst is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood.

Braunschweiger (sausage)

Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/; named after Braunschweig, Germany) is the name for several types of sausages in different regions.


organ meatorgan meatsbrains
Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them.
On the other hand, intestines are traditionally used as casing for sausages.


Droë worsDroewors
Droë wors is an uncooked sausage similar to boerewors made in a dry-curing process similar to biltong.
Droëwors (Afrikaans literally "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.


Pfälzer Saumagen
The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish.

Kishka (food)

Polish sausages, kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (a ham sausage), biała, śląska, krakowska, podhalańska, kishka and others.
Kishka or kishke (Belarusian кішка, kishka; kiszka / kaszanka; Romanian chişcă; Yiddish קישקע : kishke; Hebrew קישקע; Russian кишка; Ukrainian кишка; also kašnica; Lithuanian vėdarai) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain.


Weißwurstbiała kiełbasaMünchner Weißwurst
A Weisswurst (German Weißwurst, literally white sausage; Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon.

Curing (food preservation)

curedcuringcured meat
Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Also evidence of ancient sausage production exists.

Thuringian sausage

Thuringian sausage, or in German Thüringer Rostbratwurst (short: Roster), is a unique sausage from the German state of Thuringia which has PGI status under EU law.

Lunch meat

cold cutcold cutsluncheon meat
Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars.